The meringues were so easy to make, and perfect to make in advance for a party or gathering. They were nice and light, which was the perfect base for the rich sauce. (The picture is deceiving because the recipe picture shows the ice cream and meringue drenched in chocolate sauce, but I only wanted a little. :-)

Preheat oven to 225 degrees. Line 2 large baking sheets with parchment paper. Using a small bowl or can as a guide, trace three four-inch diameter circles on each sheet of parchment paper and turn paper over (circles will show through).

Brush parchment with melted butter. Whisk powdered sugar and 2 Tbsp. granulated sugar in small bowl to blend. Using electric mixer, beat egg whites and salt until foamy and it begins to form small peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringues by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of center, and indent center to form shallow bowl.

Bake meringues until crisp, about 1 hour 30 minutes. Place on meringues on wire racks, and cool completely. (Meringues can be prepared up to 4 days in advance. Store airtight at rooom temperature.)

(The look like mashed potatoes in this picture!)

Sauce:

Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, and add chocolate. Whisk until melted. Remove from heat and stir in extract. (This can be prepared up to 1 day in advance. Cover and refrigerate. Rewarm sauce over low heat before using.)

Place meringue in center of small plate, and top with scoops of ice cream. Drizzle with chocolate sauce.